UMASS/AMHERST 


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LIBRARY 

OF  THE 


MASSACHUSETTS 

AGRICULTURAL 

COLLEGE 


NO 


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DATE_^_-J_a(3d. 

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DATE   DUE                           1 

ABC 


BUTTER  MAKING 


Hand-Book  for  the  Beginner. 


BY 


F.    S.     BUI^CH, 


Editok  of  The  Dairy  World. 


CHICAGO  : 
C.  S.  BuRCH  Publishing  Company. 

1888. 


6S9 


Entered  according-  lo  Act  of  Congress,  in  the  year  1888,  by 

F.    S.    BURCH, 

In  the  Office  of  the  Librarian  of  Congress,  at  ^Vashington,  D.  C. 


CONTENTS. 


Page 
MlIiKING 17 

Washing  the  Udder— The  Slow  Milker  — 
The  Jerky  Milker— Best  Time  to  Milk- 
Kicking  Cows — Feeding  during  the  Milking 
—  Loud  Talking  —  Milking  Tubes  —  The 
Stool— The  Pail. 

Cake  of  Milk 23 

Animal  Heat — Milk  as  an  Absorbant  — 
Stable  Odors — Cooling — Keeping  in  Pantry 
or  Cellar — Deep  Setting — Temperature  of 
the  Water — To  Raise  Cream  Quickly — When 
to  Skim. 

The  Milk   Room 27 

To  have  well  Ventilated — Controlling  the 
Temperature — Pure  Air — Management  of 
Cream — Stirring  the  Cream — Proper  Tem- 
perature at  which  to  keep  Cream — Ripen- 
ing Cream — Straining  Cream — Cream  in 
Winter. 

Butter    Color •  •  •      30 

Rich   Orange   Color  —  White   butter  —The 


X  CONTENTS. 

Page 
Juice  of  Carrots — The  Use  of  Annato — Com- 
mercial Colors — Beginners  generally  use  too 
much. 

Churning 32 

The  Patent  Lightning  Churn — Churning 
too  Quickly — The  amount  of  time  to  prop- 
erly do  the  Work— Churning  Cream  at  60 
degrees— Winter  Churning  —  Starting  the 
Churn  at  a  Slow  Movement — The  Churn 
with  a  Dasher — Stopping  at  the  proper  time 
— Granular  Butter — Draining  off  the  Butter- 
milk— Washing  in  the  Churn — To  have  the 
.  Churn  sufficiently  Large — Churning  whole 
Milk— The  Best  Churn  for  the  Dairy. 

WOEKING    THE  BuTTEE 38 

The  Right  Temperature — To  get  the  Butter- 
milk all  out— Half  Worked  Butter— Over- 
working— Use  of  the  Lever — Working  in 
the  Salt — Rule  for  Salting — Butter  Salting 
Scales. 

Maeketing  Buttee 43 

The  way  Four-fifths  of  the  Farmers  do  it — 
The  Right  Way  and  the  Wrong  Way — Wait- 
ing for  Better  Prices-City  Customers — 
Have  a  Commission  man  Judge  your  Butter 

Packing  and  Shipping , 46 

The  Size  and  Style  of  Package— Roll  But- 


CONTENTS.  XI 

Page 
ter — Packing  in  Earthen  Jars — Tin  Pack- 
ages— The  Relative  Cost  of  Wooden  Pack- 
ages— Nine-pound  Bale  Boxes — To  avoid 
"Woody  Taste" — Parchment  Paper — Ex- 
cluding the  Air— Print  Butter— Uniformity 
of  Color  —  Top  of  Packages  —  Keeping 
Packed  Butter  Cold. 

Thekmometeks  in  the  Daiby 52 

Price  of  a  Good  Tested  Article — The  kind 
our  Grandmothers'  used — Floating  Ther- 
mometers— Importance  of  their  use. 

Maxims  eob  ABC  Buttee-Makebs 54 

How  TO  Make  Good  Butteb.     A  chapter  by  Mr.      , 
N.  Bigalow 57 


INDEX    TO    ILLUSTRATIONS, 


Page 

Frontispiece.    Jersey  Cow  Matilda  4th. 

Milking  Tube,             -            -            -  19 

Milk  Stool,            ...  20 

Milk  Pail,         .            -             -            ••  21 

Haney  Deep  Setting  Can,            -  23 
Jersey  Milk  Can,          -            -            -24: 

Shot  Gun  Deep  Setting  Can,            -  25 

Cooley  Can,      .            -            -  25 

Conical  Skimmer,              -            -  28 

Branch  of  Annato  Tree,        -             -  30 

Kectangular  Churn,         -             -  32 

Pendulum  Churn,       -             .  33 

Bowl  of  Granular  Butter,             -  34 

Barrel  Churn,             ...  36 

Danish  Butter  Worker,      -             -  .  38 

Eureka  Butter  Worker,          -  '         -  39 

Favorite  Butter  Worker,    -             -  41 

Butter  Salting  Scale,              -            -     .  41 

White  Ash  Butter  Tub,      -            -  46 

Nine-pound  Bale  Boxes  in  Crate,       -  47 

I X  L  Butter  Printer,        -            -  49 

One-pound  Butter  Mould,      -            -  50 

Glass  Dairy  Thermometer,            -  52 


PREFACE. 


T  DO  not  claim  anything  new  or  startling  for 
■■•  this  little  work,  nor  do  I  claim  to  be  what 
is  usually  termed  ''an  authority"  on  the  subject 
treated.  ABO  Butter  Making  is  the 
result  of  my  own  experience  in  the  dairy, 
together  with  an  extended  and  careful  obser- 
vation of  the  experiences  and  practices  of 
some  of  the  most  successful  butter-makers  in 
the  country,  and  is  an  answer,  in  a  complete 
form,  to  the  numberless  questions  asked  me 
(as  Editor  of  the  Dairy  World),  by  begin- 
ners in  the  dairy. 

The  Author. 


MILKING. 


BEFORE  we  can  make  butter  we  must  have 
milk,  and  a  few  suggestions  on  this  im- 
portant question  will  not  be  out  of  place 
here.  In  order  that  no  dirt  or  hairs  may 
find  their  way  into  the  milk-pail,  a  careful 
dairyman  will  always  brush  off  the  teats  and 
udder  of  his  cow  before  he  begins  to  milk, 
yet,  I  am  sorry  to  say,  thousands  of  men  who 
profess  to  be  careful  dairymen  do  not  know 
this,  and  are  sometimes  guilty  of  that  most 
uncleanly  habit  of  softening  up  the  teats  by 
squeezing  out  a  little  milk  on  their  hands.  A 
large  number  of  cows  are  utterly  ruined  every 
year  by  improper  milking ;  irregular  milking 
spoils  a  large  number;  noisy,  loud  talking 
and  rough  milkers  help  to  spoil  a  good  many 
more.  The  very  slow  milker,  as  well  as  the 
quick,  jerky  milker,  who  never  strips  the 
cow  thoroughly,  are  helping  to  make  a  large 
number  of  our  cows  unprofitable.  Six  o'clock 
in  the  morning  and  six  o'clock  in  the  evening 
are  by  far  the  best  hours   to  do  the  milking. 


18  A  B  C  BUTTER-MAKING. 

Some  of  our  deep  milkers  should  be  milked 
three  times  a  day  for  a  week  or  more  after 
calving.  I  might  wrii"e  a  chapter  on  kicking 
cows,  but  after  a  wide  and  exceedingly  costly 
ex^^erience  in  this  line  will  simply  say  I  do 
not  believe  in  them,  and  would  not  accept  the 
best  one  I  ever  saw  as  a  gift.  I  am  satisfied 
that  it  is  not  a  good  plan  to  feed  or  "  slop"  a 
cow  during  the  milking,  as  a  hungry  animal 
will  be  too  deeply  absorbed  in  eating  to  "  give 
down"  all  the  milk.  Better  feed  just  before 
or  immediately  after  milking.  Keep  strangers 
away  from  the  stable  during  the  milking 
hour ;  never  carry  on  a  conversation  in  a  loud 
voice  with  some  person  in  another  part  of  the 
stable  while  milking;  in  short,  do  nothing 
that  will  be  likely  to  draw  the  attention,  of 
your  cow,  or  she  will  in  a  greater  or  less 
degree  *Miold  up"  a  part  of  the  milk.  When 
possible  a  cow  should  always  be  milked  by 
the  same  person,  as  the  milker  soon  learns 
any  little  peculiarity  of  the  animal,  and  knows 
exactly  how 'to  handle  her,  as  well  as  readily 
detecting  any  unusual  occurrence,  such  as 
shortage  of  milk,  sore  or  caked  teats,  etc. 
Milk  as  rapidly  as  possible,  without  jerking, 
and  avoid  hurting  the  teats  with  sharp  and 
long  finger  nails  by  keeping  them  well  pared. 
Never  attempt  to  draw  the  milk  from  a  very 


MILKING.  19 

sore  or  inflamed  teat  with  your  liaiids;  it 
only  causes  the  animal  great  pain,  and  in  nine 
cases  out  of  ten  you  will  fail  to  secure  all  of 
the  milk.  Milking  tubes,  made  of  silver,  are 
not  only  great  conveniences,  but  now  that 
they  can  be  bought  so  cheaply,  are  an  absolute 
necessity,  and  all  farmers  should  keep  a  few 
on  hand  for  use  in  case  of  an  emergency.  The 
silver  tubes  are  the  best,  and  can  be  purchased 
for  half  a  dollar  each  of  almost  any  dealer  in 


#■ 


dairy  goods.  I  have  mailed  thousands  of 
them  during  the  past  few  years  to  dairymen 
in  all  parts  of  the  country,  and  have  received 
hundreds  of  letters  stating  that  valuable 
cows  have  been  saved  that  would  otherwise 
have  been  ruined  for  milking,  but  for  the 
use  of  these  tubes.  It  might  be  well  to  say 
right  here  that  in  no  case  would  I  recommend 
the  use  of  tubes  for  regular  milking,  as  their 
constant  use  would  soon  distend  the  orifice  of 
the  teat,  so  that  it  would  leak.  Grease  or  wet 
the  tubes  before  inserting,  and  be  careful  to 
push  in  slowly.  If  the  teat  is  very  sore  the 
tubes  may  be  allowed  to   remain  in  the  teat 


20 


,4  B  C  BUTTER-MAKING. 


for  a  day  or  two,  but  I  would  advise  that  they 
be  removed  after  each  milkiug  wlien  possible, 
and  always  wiped  perfectly  dry. 

A  good  milking  stool  not  only  adds  com- 
fort to  tlie  milker,  but  helps  to  facilitate  the 
work  to  a  greater  degree  than  one  would 
naturally  suppose.  I  give  an  illustration  of 
a  handy  stool,  and    as  a  novice  can    easily 


make  one,  I  will  simply  say,  make  the  leg  ac- 
cording to  the  length  of ^our  own.  Before 
closing  this  chapter  on  milking  I  want  to  say 
a  word  about  the  pail.  Never  use  a  wooden 
pail  or  vessel  to  milk  in.  The  best  pail  I 
ever  used  was  a  parent  device  called  the 
"  Michigan  Milk  Bucket,"  and  were  it  not  for 
the  expense  (I  believe  the  price  is  two  dollars), 
they  would  soon  come  into  general  use.     The 


MILKING, 


21 


illustration  shows  exactly  what  they  are — a 
combined  pail,  strainer  and  stool ;  and  as  the 


strainer  prevents  any  dirt  or  hairs  from  get- 
ting into  the  pail,  and  the  close-fitting  cover 
precludes  any  possibility  of  the  milk  absorb- 
ing stable  odors,  I  cannot  say  too  much  in 
their  praise.  When  these  pails  were  first 
placed  on  the  market  the  strainer  was  at  the 
bottom  of  the  receiving  cup,  and  all  the  dirt 
was  wasiied  into  the  pail,  but  the  manufac- 
turers altered  them  by  placing  the  strainer  an 
inch  above  the  bottom  of  the  receiver,  and  I 
believe  that  they  are  now  as  near  perfect  a 
milk-pail  as  one  could  ask  for. 


THE  CARE  OF  MILK, 


I  SHALL  not  attempt  to  enter  into  the 
chemistry  of  the  milk.  It  would  be  out  of 
place  in  this  ABC  treatise.  One  peculiar 
thing  I  wish  to  draw  your  attention  to  is  the 
"  animal  heat."  When  the  milk  first  comes 
from  the  cow  you  cannot  help  noticing  that 
it  has  a  sort  of  feverish  smell,  which  soon 
passes  off  after  exposure  to  the  air.  This 
"  cowey  "  smell  should,  of  course,  be  allowed 
to  pass  off,  but  not  in  the  stable,  where  the 
milk  would  be  likely  to  take  on  a  worse  and 
more  lasting  odor. 

Milk  is  a  great  absorbent,  and  quickly  takes 
on  any  and  all  odors  which  it  comes  in  con- 
tact with,  and  when  once  taken  on,  they  can 
never  be  got  rid  of.  Therefore,  the  moment 
we  are  through  milking  a  cow,  we  should 
either  take  the  milk  out  of  the  stable  and  into 
another  room,  or  pour  it  at  once  into  a  can 
or  some  vessel  with  a  tight-fitting  cover,  that 
it  may  not  absorb  stable  odors  before  we  are 
through  with  the  milking  of  all  the  cows.     I 


THE  CARE  OF  MILK. 


23 


think  the  hest  plan  is  to  strain  the   milk  at 
once  into  an   ordinary  deep  setting  can   and 


HANEY   CAN,   BACK 
VIEW  . 


HANEY   CAN. 


put  the  cover  on  tight.     Remove  the  can,  as 
soon  as  it  is  filled,  to  the  milk-room. 

Now  comes  the  cooling  of  the  milk.  To 
make  good  butter  we  must  cool  our  milk 
rapidly.  The  sooner  we  cool  it  down  to  47 
deofrees  after  it  leaves  the  cow  the  better  the 
butter  will  be.  The  old-fashioned  way  of 
setting  the  milk  in  shallow  pans  or  crocks  in 
the  milk  cupboard,  Avhicli  in  summer  was 
placed  in  the  cellar  and  in  the  pantry  in  winter, 
is  still  kept  up  by  a  good  many  farmers,  and 
this  no  doubt   accounts  for  the  steady  pro- 


24 


ABC  BUTTER-MAKING. 


diiction  of  ten-cent  store  butter  with  which 
our  markets  are  always  overstocked.  If  you 
expect  to  make  good  butter  neyer  set  the 
milk  in  the  pantry  or  cellar,  as  the  odors 
which  it  will  absorb  there  are  just  as  numer- 
ous, if  not  quite  so  bad,  as  those  in  the  cow 
stable.  There  is  but  one  way,  and  dairymen 
are  pretty  generally  agreed  upon  it,  and  that 
is  to  set  the  milk  in 
deep  cans  in  cold 
water,  and  the  colder 
the  water  the  quicker 
the  separation  of  the 
cream  from  the  milk. 
If  you  cannot  aSord 
to  buy  the  patent 
deep  setting  cans 
like  the  Cooley,  the 
Haney,  the  Jersey, 
or  the  Wilhelm,  by 
all  means  get  the 
common  deep  set- 
ting "  shot  -  gun  " 
can,  with  or  without 
JERSEY  CAN.  thc  glass  gaugcs  in 

the  sides.  The  purpose  of  all  these  cans  is  to 
cool  the  milk  rapidly,  and  though  the  manu- 
facturers of  this  or  that  can  may  claim  that 
their  can  does   the  work  more  quickly  than 


THE  CARE  OF  MILK, 


25 


the  others,  I  am  of  opinion  that  they  are  all 
good,  and  one  as  good  as  the  rest.  If  you 
have  a  spring,  and  can  set  the  cans  in  the 
ground,  where  the  water  can  flow  all  around 
and  over  the  cans,  you  will  be  fortunate  in- 
deed. If  you  have  no  spring,  and  cannot 
afford  a  creamer,  make  a  tank  a  little  deeper 


SHOT-GUN  "  CAN. 


COOLEY  CAN. 


than  the  cans,  and  keep  the  water  flowing 
around  the  cans.  The  colder  the  water  the 
better.  If  the  water  from  your  well  is  not 
colder  than  47  degrees   you  should  \ise  ice. 


26 


ABC  BUTTER-MAKING. 


By  using  ice  or  yery  cold  spring  or  well  water 
yon  get  all,  or  nearly  all,  the  cream  to  rise  in 
from  twelve  to  twenty  hours,  and  as  I  said 
before,  and  I  want  to  firmly  impress  it  upon 
your  minds,  the  quicker  you  get  the  cream  to 
rise  the  better  butter  you  can  make.  Never 
allow  the  milk  to  set  more  than  thirty  hours, 
as  it  becomes  acid  or  too  thick,  and  loses 
much  in  flavor.  I  would  much  prefer  to  skim 
sooner,  if  I  lost  some  of  the  cream  by  so 
doing,  as  I  would  more  than  make  up  what 
I  lost  in  quantity  by  the  improved  quality. 


THE  MILK-ROOM 


IT  would  be  well  to  say  a  word  about  the 
milk-room  before  passing  on  to  the  manage- 
ment of  cream.  Jt  is  absolutely  necessary 
that  we  have  a  good  milk-room  in  which  to 
not  only  set  the  milk,  but  to  ripen  the  cream, 
do  the  churning,  and  work  the  butter. 

Have  the  milk-room  well  ventilated,  and 
build  it  so  that  you  can  control  the  tempera- 
ture at  the  proper  point  all  the  year  'round. 
A  good  airy  plac^e,  with  plenty  of  elbow-room 
is  essential.  I  see  too  many  small,  ''  stuffy  " 
crowded  rooms,  where  there  is  scarcely  a 
place  for  half  the  utensils.  Now,  see  that 
the  air  in  your  room  is  always  pure,  and  do 
not  pollute  it  by  going  directly  into  it  from 
the  cow  stable,  with  all  the  odors  clinging  to. 
your  clothes  and  manure  on  your  boots.  Also 
have  the  room  situated  as  far  from  the  barn- 
yard and  hog-pen  as  possible. 

MANAGEMENT  OF  CREAM. 
Skim  the  milk  before  the  cream  becomes 
too  thick  and  tough  on  top.     I  never  allow 


28  ABC  BUTTER^MAKING. 

the  cream  to  remain  on  the  milk  a  moment 
after  I  think  it  is  all  up  or  separated  from 
the  milk.  If  you  use  the  deep  setting  cans 
you  will  find  the  little  conical  skimmer,  with 
ten  or  twelve  inch  handle,  the  easiest  to  skim 
with. 


If  you  put  the  cream  in  a  can,  or  other  ves- 
sel containing  cream  that  was  skimmed  some 
hours  previous,  be  sure  to  stir  it  all  well 
together,  so  that  it  may  be  of  the  same  con- 
sistency. Keep  the  cream  at  a  temperature 
of  62  to  68  degrees  until  it  becomes  slightly 
sour,  when  it  is  ready  for  churning.  I  have 
churned  very  sweet  cream  and  very  sour 
cream,  but  have  never  been  able  to  get  butter 
of  good  flavor  from  anything  but  slightly 
soured  cream.  I  am  also  of  the  opinion  that 
butter  made  from  cream  only  slightly  sour 
will  keep  much  longer  than  when  made  from 
a  very  sweet  or  sour  cream.  I  am  often  asked 
if  I  think  that  straining  the  cream  is  an  ad- 
vantage, and  I  will  answer  by  saying  that  I 
do   think   it   aids   somewhat   in  helping  the 


THE  MILK-ROOM. 


29 


butter  to  come  more  evenly.  In  the  winter 
it  may  be  found  necessary  to  place  the  cream 
near  the  stove,  where  it  can  be  gradually 
warmed  up  to  68  or  even  70  degrees,  in  order 
to  have  it  sufficiently  sour. 


BUTTER  COLOR. 


WE  all  prefer  to  have  our  butter  of  a  rich 
orange  color.  White  butter  looks  too 
much  like  lard.  Then,  too,  batter  of  a  pale 
Avhite  hue  never  sells  for  as  much  in  the  mar- 
ket as  the  rich  colored  article.  Years  ago 
people  colored  butter  with  the  juice  of  carrots ; 
later  on  the  seeds  of  the  Annato  plant  were 


BRANCH   OF   ANNATO   TREE,    SHOWING   BLOSSOMS 
AND   SEED    PODS. 


BUTTER  COLOR, 


31 


crushed  and  the  juice  mixed  with  potash  and 
water.  We  now  have  many  specially  pre- 
pared compounds  in  the  market,  put  up  in 
hquid  form  and  ready  for  immediate  use. 
Almost  all  of  these  commercial  colors  are 
good,  but  should  be  used  sparingly.  Nearly 
all  the  beginners  use  too  much  the  first  time. 
There  is  no  general  rule  to  follow  hi  using 
color,  and  you  will  only  be  able  to  tell  how 
much  to  use  by  practice,  as  the  butter  of  some 
cows  is  naturally  of  a  richer  color  than  others ; 
this  is  especially  true  of  the  Jersey  cows,  the 
butter  from  which  needs  but  little  artificial 
coloring.  Always  put  the  coloring  into  the 
cream  before  beginning  to  churn. 


CHURNING 


PE  W  persons  know  how  to  churn  properly. 
No  matter  how  rich  or  nice  the  cream,  if 
the  churning  is  not  done  at  a  proper  tempera- 
ture and  in  a  proper  manner  you  cannot 
make  good  butter.  Avoid  the  "  lightning  " 
patent  churn,  which  the  agent  will  claim  to 


RECTANGULAR   CHURN. 


bring  butter  in  five  minutes.  Cream  that 
is  churned  too  quickly  always  makes  butter 
of  a  cheesey  flavor,  and  quick  to  get  rancid. 


CHURNING. 


33 


Churning  should  never  be  done  in  less  than 
twenty  minutes,  and,  if  possible,  not  longer 
than  forty  minutes.  Generally  the  proper 
temperature  at  which  to  have  the  cream  be- 
fore beginning  to  churn  is  .60  degrees,  but 
sometimes  this  must  be  varied  a  few  degrees, 
according  to  circumstances.  In  winter  we  find 
65  or  68  degrees  will  be  necessary  in  order  to 
have  the  butter  come  within  forty  minutes. 
When  cows  are  fresh  the  butter  comes  much 
more  quickly  than  it  will  after  they  have  been 
fresh   for  a  long  period.     Always  start  tlie 


PENDULUM   CHURN. 

churn  with  a  slow  movement,  gradually  in- 
creasing until  you  have  reached  the  proper 
speed,  which  is  40  to  50  strokes  per  minute. 


34  ABC  BUTTER-MAKING. 

I  do  not  believe  in  the  churn  with  a  dash  in- 
side, nor  do  I  believe  in  keeping  the  churn  in 
motion  a  moment  after  the  cream  breaks. 
All  sensible  dairymen  are  trying  to  keep  pace 
with  the  times,  and  have  adopted  the  granular 


BOWL   OF   GRANULAR.   BUTTER. 

plan.  This  idea  of  scooping  out  great  lumps 
of  butter  from  a  churn,  and  trying  to  squeeze 
and  rub  out  the  buttermilk  with  its  caseous 
and  albuminous  matters  is  a  thing  of  the 
past.  Squeeze  and  press  and  knead  all  you 
please,  and  nothing  but  the  water  of  the  but- 
termilk will  come  out ;  the  very  impurities 
which  you  desire  to  get  out  of  the  butter  will 
be  all  the  more  firmly  incorporated  in  it.  Not 
one  butter-maker  in  ten  (no,  nor  fifty )  knows 
enough  to  stop  the  churn  at  the  proper  time. 


CHURNING.  35 

when  the  butter  has  formed  into  little  pellets 
the  size  of  a  wheat  kernel.  When  those  little 
pellets  have  formed,  pull  out  the  plug  or  stop- 
per in  the  bottom  of  your  churn ;  if  you  have 
not  got  such  a  thing  as  a  hole  in  your  churn, 
don't  waste  a  moment  until  you  have  bored 
one  there,  at  least  an  inch  in  diameter,  and 
place  a  small  piece  of  very  fine  wire  sieve  on 
the  inside  of  the  churn  over  the  hole,  and 
thereafter  be  careful  not  to  have  your  plug 
so  long  that  it  will  punch  the  sieve  oif  every 
time  you  put  it  in.  Let  the  buttermilk 
drain  off  through  this  hole,  after  first  pouring 
in  a  little  cold  water  and  cooling  the  contents 
of  churn  down  to  a  point  where  the  globules 
or  kernels  of  butter  will  stick  together  when 
you  agitate  tlie  churn.  Now  let  the  churn 
stand  and  rest  a  few  minutes,  then  pour  iii 
more  cold  water,  and  let  it  drain  off  through 
the  hole  again,  and  if  the  water  comes  out  as 
clear  as  it  went  in,  stop  pouring,  shake  the 
churn  a  little,  then  make  a  good  strong  brine 
of  well  powdered  salt  that  has  been  first  sif  led 
thoroughly,  cork  up  the  hole  and  pour  in 
your  brine,  and  let  it  stand  on  the  butter  for 
fifteen  or  twenty  minutes,  after  which  draw 
off  as  you  did  the  water.  You  now  have  your 
butter  in  the  best  possible  condition  for  work- 
ing.    When  you  purchase  your  churn  be  sure 


36 


A  B  G  BUTTER-MAKING. 


and  get  one  large  enough ;  ifc  is  much  better 
to  have  ifc  too  large  than  not  large  enough. 
If  you  think  you  have  not  sufficient  cream 


BARREL   CHURN. 

for  a  churning  and  the  cream  is  ripe,  do  not 
wait  for  another  skimming,  but  add  sufficient 
milk  to  have  the  churn  filled  to  about  one- 
fourth  its  capacity.  Do  not  use  milk  that  is 
very  sour,  as  it  is  likely  to  contain  so  much 
casein  that  your  butter  will  not  be  of  good 
flavor.  Many  dairymen  churn  all  the  milk 
with  the  cream,  but  as  it  only  adds  more 
work  to  the  churning,  I   do  not  recommend 


CHURNING. 


37 


it  except  in  cases  where  there  is  not  cream 
enough  to  properly  fill  the  churn.  Illustra- 
tions are  given  of  the  best  churns  for  the 
dairy,  viz.,  the  Barrel  Churn,  the  Rectangular 
Churn,  and  the  Pendulum  Churn. 


rS^Bj^HM 


WORKING  THE  BUTTER, 


NEVER  work  the  butter  when  it  is  too 
warm.  I  find  that  5G  degrees  is  about 
right.  The  main  point  in  working  butter  is 
to  get  the  buttermilk  all  out,  and  also  to  get 
it  in  good  solid  compact  form.  More  depends 
upon  proper  working  than  one  would  natur- 
ally suppose.    You  often  see  butter  with  great 


HOME-MADE    DANISH    BUTTER    WORKER. 

drops  of  buttermilk  standing  all  over  it ;  such 
butter  was  only  half  worked,  and  will  gener- 
ally contain  thirty  to  forty  per  cent,  of  water. 


WORKING  THE  BUTTER. 


3d 


and  will  keep  sweet  but  a  very  short  timei 
The  other  extreme  is  overworking,  and 
this  produces  a  dry  crumbly  mass,  with 
no  flavor.  If  the  churning  is  done  as  de- 
scribed  in  the    foregoing  chapter  very  little 


working  is  necessary,  as  the  buttermilk  is 
very  nearly  all  out  of  the  butter  before  it 
leaves  the  churn.  Take  the  butter  out  of  the 
churn  with  your  butter  spade,  and  heap  it  up 


40  ABC  BUTTER-MAKING, 

ou  the  worker.  If  too  warm  for  working  at 
once,  throw  a  cloth  wet  in  cold  water  over  it, 
and  leave  to  drain  and  cool  for  thirty  minutes. 
Before  using  the  lever  of  your  worker  always 
dip  it  in  cold  water.  Now  take  the  lever  and 
gently  press  the  butter  out  over  the  full  sur- 
face of  the  worker^  and  sj)rinkle  on  some  salt ; 
begin  at  the  sides,  and  roll  the  butter  back 


waters'  patent  butter  worker. 
into  the  centre,  being  careful  not  to  do  any 
rubbing  or  you  will  have  greasy  butter.  Now 
l^ress  out  the  whole  mass  again,  and  give  it 
another  salting,  and  repeat  the  working  two 
or  three  times  until  you  have  incorporated 
the  salt  throughout  the  whole  mass  evenly. 
The  general  rule  for  salting  is  to  use  one 
ounce  of  salt  to  a  pound  of  butter,  but  as 
some  ])Gople  like  "salty"  butter  and  some 
"fresh"  batter,  you  must  salt  according  to 
the  wants  of  your  patrons.  I  always  use  a 
fine  sieve,  and  sift  the  salt  over  the  butter  on 


WORKING  :  ^^  BUTTER  41 

the  worker,  just  as  the  baker  sifts  his  flour 
over  the  dough  when  making  it.  Much  de- 
pends upon  the  quahty  of  the  salt  used  in 
butter-making,  and  if  you  desire  to  make  good 


CURTIS   FAVORITE    BUTTtR    WORKER,    FOR    ONE   OR 
TWO   COWS. 

butcer  use  only  good  salt,  which  is  put  up  in 
sacks,  and  branded  '^  Dairy  Salt,"  by  nearly 
all  the  large  salt  makers  in  the  country.     If 


BUTTER-SALTING   SCALE. 

you  have  a  large  dairy  do  not  trust  to  guess- 
work, but  buy  a  scale  and  use  it.  An  illus- 
tration of  a  scale  which  is  made  especially  for 
salting  butter  is  given   above.     These  scales 


42 


ABC  BUTTER-MAKING. 


weigh  from  one-half  ounce  up  to  250  pounds, 
and  as  they  can  be  used  for  ordinary  weigh- 
ing without  regard  to  the  butter-salting  at- 
tachment, every  dairyman  should  have  one. 
They  cost  about  six  dollars. 

An  illustration  of  a  home-made  butter 
worker,  ^hichis  used  largely  by  the  Danes,  is 
herewith  given.  Any  man  that  is  handy 
with  tools,  can  make  one.  Cuts  of  three 
other  good  workers  are  shown  ;  they  are  well 
made,  and  cost  but  a  small  amount. 


MARKETING  BUTTER. 


''butter  well  made  is  half  sold,"  says  an 
O  old  maxim  ;  but  one  would  naturally  sup- 
pose that  it  was  "  quite  sold,"  to  observe  the 
careless  manner  in  which  four-fifths  of  the 
farmers  market  their  butter.  AVho  has  not 
observed  the  tactics  of  the  country  store- 
keeper in  buying  butter?  Here  comes  Mrs. 
Smith,  or  Jones,  who  is  known  near  and 
far  as  a  good  butter  maker.  See  how  anx- 
ious the  merchant  is  to  please  her ;  he  knows 
that  1  er  butter  is  in  great  demand  and  will 
be  sold  at  a  good  price  before  night.  He 
pays  her  the  highest  market  price,  and 
while  weighing  the  neat  prints  of  golden 
butter,  carefully  wrapped  in  spotless  cloth  or 
snow-white  parchment  paper,  tells  her  that 
he  wishes  she  could  have  brought  in  more. 
It's  a  pleasure  to  have  the  trade  of  such  a 
woman.  But  now  comes  Mrs.  Easy.  Observe 
the  cloudy  expression  on  the  merchant's  coun- 
tenance, as  he  tells  her  that  he's  overstocked 
with  butter ;  that  the  market  is  ^%ay  down." 
You  will  notice  that  he  charges  her  a  "  long 


44  ABC  BUTTER-MAKING. 

price"  for  whatever  he  sells  her,  and  dumps 
her  butter,  which  is  generally  in  mussy  rolls, 
into  the  nearest  shoe  box.  And  who  can 
blame  him,  knowing  that  he  cannot  sell  Mrs. 
Easy's  butter  at  home,  but  must  ship  it  to  the 
nearest  market  and  sell  it  for  '^Ioat  grade 
dairy"  at  a  price  which  seldom,  if  ever,  nets 
him  a  profit. 

One  seldom  hears  of  the  markets  being 
over-stocked  with  ^'gilt  edge"  butter ;  on  the 
other  hand,  the  market  is  nearly  always  loaded 
down  with  "  low  grades"  and  grease. 

The  best  plan  for  marketing  butter  is  to 
endeavor  to  find  customers  at  home,  and  sell 
as  soon  as  possible.  Peoi3le  that  pack  their 
butter  and  wait  f  r  a  rise,  are  sometimes  dis- 
appointed, and  no  butter  can  be  as  good  four 
or  six  months  after  it  is  made  as  Avhen  fresh. 
It  is  far  better,  as  a  rule,  to  sell  as  soon  as 
possible,  at  the  best  price  you  can  get,  than  to 
wait  for  a  rise  that  sometimes  fails  to  come. 

1  receive  many  letters  during  the  year  from 
people  asking  me  to  find  them  city  customers. 
Such  customers,  as  a  rule,  are  very  exacting; 
they  expect  much,  and  paying  a  high  price, 
have  a  perfect  right  to  do  so.  These  private 
customers  (unless  acquainted  with  the  butter 
maker)  seldom  prove  agreeable  people  to  deal 
with.      It  is  better  to  sell  for  a  few  cents  less 


MARKETING  BUTTER.  45 

at  home,  and  leave  no  chance  for  dissatisfac- 
tion, or  if  you  cannot  possibly  sell  all  yon 
make  at  home,  better  ship  it  to  some  reliable 
commission  merchant,  and  leave  him  to  fight 
out  the  battle  with  the  customers.  A  good 
plan  is  to  make  up  a  sample  pail  or  tub,  and 
ship  to  the  commission  merchant  with  a  re- 
quest that  he  ^^judgc"  and  report  on  it,  with 
any  suggestions  he  has  to  offer.  Such  a  re- 
quest will  be  sure  to  bring  you  a  prompt  re- 
port from  any  good  dealer. 


PACKING  AND  SHIPPING, 


THE  size,  shape  and  style  of  package  for 
butter  makers  to  use,  must  depend  largely 
upon  the  demands  of  the  market  to  which  the 
butter  is  shipped.  A  few  years  ago  large 
quantities  of  roll  butter  were  marketed  in 
Chicago  during  the  colder  months ;  now  you 

m  a  y  travel  from 
one  end  of  the  mar- 
ket to  the  other 
and  not  see  a  hun- 
dred rolls.  It  is 
but  a  short  time 
ago  that  earthen 
crocks  and  jars 
were  extensively 
used;  now  you 
scarcely  ever  see 
them.  The  cause  for  this  is,  that  earthen 
vessels,  of  any  kind,  are  not  only  liable  to 
break,  but  are  also  more  difficult  to  handle 
in  large  quantities,  and  weigh  "much  more 
than  wooden  packages.  The  great  bulk  of 
butter  that  comes  to  Chicago  now,  is  packed 


WHITE    ASH    BUTTER    TUB 


PACKING  AND  SHIPPING. 


47 


in  white  ash  tubs  and  bale  boxes.  Occasion- 
ally we  see  a  tin  package  with  wood  veneer, 
but  they  have  never  come  into  general  use  for 
the  reason  that  the  acid  gets  nnder  the  tin 
and  causes  rust.  Wooden  packages  are  just 
now  most  popular,  and 
as  the  manufacturers 
have  reduced  the  cost  of 
manufacturing  them  to 
a  point  where  earthen- 
ware and  tin  cannot  com- 
pete in  price,  we  may 
look  to  see  them  in  use 
for  years  to  come.  The 
ordinary  white  ash  tubs 
can  be  had  of  every  dairy 
supply  dealer  and  nearly 
all  of  the  general  stores ; 
they  may  be  had  in  20 
lb.,  25  lb.,  30  lb,,  40  lb. 
and  60  lb.  sizes.  An  il- 
lustration of  the  nine- 
pound  bale  boxes  in 
crate  is  also  given.  Dur- 
ing the  last  two  years 
these  bale  boxes  have  become  very  popular. 
They  can  be  shipped  in  crates  of  six  and  are 
convenient  to  handle ;  they  can  be  had  for 
about  twelve  cents  apiece. 


NINE    POUND   BALE 
BOXES. 


48  ABC  BUTTER-MAKING. 

In  packing  butter  in  wooden  vessels  we 
must  guard  against  '^voody  taste/'  and  there 
is  but  one  way  to  do  this,  that  is,  to  soak  the 
packages  from  24  to  48  hours  in  strong  brine 
and  then  thoroughly  scald  them  out.  Even 
this  method  sometimes  fails  to  accomplish  the 
work.  A  capital  way  to  prevent  woody  taste, 
is  to  line  the  package  with  parchment  paper, 
which  not  only  prevents  the  butter  from  tak- 
ing on  a  woody  flavor,  but  also  prevents  soak- 
age  and  excludes  the  air.  This  parchment 
paper  may  now  be  had  of  all  dairy  implement 
dealers,  in  sheets  and  circles  of  any  size.  It 
costs  about  thirty  cents  a  pound,  and  a  pound 
is  sufficient  to  pack  several  hundred  pounds 
of  butter. 

There  is  still  quite  a  trade  in  print  butter, 
and  when  nicely  packed  in  one  or  two-pound 
prints  and  of  good  quality  it  sells  quickly,  on 
account  of  its  convenient  shape  for  family 
use.  For  print  butter  there  has  been  invented 
a  machine  which  stamps  out  one-half  and  one- 
pound  blocks  very  quickly  and  quite  artisti- 
cally. When  butter  is  shipped  in  this  form 
it  should  be  first  carefully  wrapped  in  cloth 
or  parchment  paper  and  packed  in  boxes  in 
crates.  Each  box  should  contain  but  one 
block  of  butter,  as  piling  one  block  upon 
another  would  be  likely  to  press  out  the  deli- 


PACKING  AND  SHIPPING  49 

cate  figures  moulded  or  stamped  on  the  block. 
The  blocks  for  these  patent  printing  machines 
are  sometimes  artistically  carved,  so  that  the 
blocks  of  butter  shov\r  sheaves  of  wheat,  acorns, 
etc.,  and  sometimes  with  the  maker's  initi.;ls 
or  monogram.  For  home  use  the  old  fash- 
ioned round  mould  holding  from  a  quarter  of 


I    X   L   BUTTER    PRINTER. 

a  pound  to  two  pounds  is  still  extensively 
used,  and  when  properly  soaked  in  cold  water 
before  moulding,  makes  a  very  nice  print  of 
butter.  These  patent  printers  and  moulds 
save  much  time  and  are  a  great  convenience 
over  the  old  way  of  forming  the  butter  into 
rolls. 


50 


ABC  BUTTER-MAKING. 


Ill  packing  it  is  always  better  to  pack  each 
churning  in  a  separate  tub  or  box,  as  the  tub 
that  contains  different  churnings  will  not  be 
of  uniform  solidity  or  color  iihroughout,  and 


ONE    POUND   BUTTER    MOULD. 

will  therefore  not  sell  for  as  much  as  a  tub 
perfectly  uniform. 

Remember  to  soak  the  covers  of  the  pack- 
ages, and  before  fastening  them  on  sprinkle 
salt  to  a  depth  of  a  quarter  of  an  inch  over 


PACKING  AND  SHIPPING.  51 

the  top  of  the  butter  cloth  or  paper.  Never 
leave  the  cover  off  the  packages  for  any 
length  of  time,  for  the  reason  that  it  will  not 
only  cause  the  top  of  the  butter  to  become 
discolored,  but  it  will  also  admit  the  air  and 
spoil  the  top  of  the  butter  for  several  inches. 
The  moment  you  have  packed  your  butter 
get  it  into  a  cool  place — the  cooler  the  better 
— and  thereafter  keep  it  as  cool  as  possible, 
until  you  have  disposed  of  it. 


THERMOMETERS   IN  THE 
DAIRY. 


pKEDERIO  SUMNER  says  "There  is  no 
I  ^  more  use  in  trying  to  run  a  dairy  with- 
out a  good  tested  thermometer  than  there 
would  be  to  attempt  sailing  a  vessel 
without  a  rudder/'  and  I  heartily 
agree  with  him.  A  good  thermome- 
ter can  be  purchased  for  from  fifty 
cents  to  a  dollar,  and  at  these  prices 
is  certainly  within  the  reach  of 
every  dairyman.  Too  much  depends 
upon  the  temperature  of  the  water 
in  which  we  cool  our  milk,  the  room 
we  ripen  our  cream  in,  do  our  churn- 
ing in,  and  the  temperature  of  the 
milk,  cream,  and  the  butter  itself, 
to  attempt  any  guess  work.  Our 
grandmothers  used  thumb  and  finger 
to  ascertain  the  temperature  of  milk 
and  cream,  but  in  these  days  of  fifty 
cents,  seventy-five  cents,  and  a  dol- 
lar a  pound  butter  we  find  "  thumb- 
rule"  will  not  work.     An  illustration 


THERMOMETERS  IN  THE  DAIRY. 


53 


of  a  thermometer  made  expressly  for  dairy 
use,  is  given ;  tliey  are  made  of  glass  and  float 
upright  in  the  milk  or  cream.  The  churning 
and  cheese  points  are  marked  for  the  conyen- 
ience  of  new  beginners ;  they  retail  at  about 
fifty  cents,  and  can  be  purchased  from  any 
dealer  in  dairy  goods. 


MAXIMS 

For  ABC  Butter  Makers. 


TEST  your  cows. 
Never  fill  the  churn  over  half  full. 

Never  touch  the  butter  with  your  hands. 

Cream  rises  best  in  a  falling  temperature. 

Never  churn  fresh  unripened  cream  with 
ripened  cream. 

After  cream  becomes  sour,  the  more  ripen- 
ing the  more  it  depreciates. 

The  best  time  for  churning  is  just  before 
the  acidity  becomes  apparent. 

Never  let  your  butter  get  warm  ;  when  once 
warmed  through  it  will  lose  its  flavor. 

Excessive  working  makes  crumbly  butter, 
spoils  the  grain  and  injures  the  flavor. 

Never  mix  night's  with  morning's  milk,  as 
the  warmth  of  the  new  and  the  coldness  of 
the  old,  hastens  change  and  decomposition. 

All  kinds  of  disagreeable  odors  are  easily 
absorbed  by  salt.  Keep  it,  therefore,  in  a 
clean,  dry  place,  in  linen  sacks,  if  it  is  to  be 
used  for  butter  making. 

The  best  butter  has  the  least  competition 
to  contend  against,  while  the  worst  dairy  pro- 


MAXIMS.  55 

ducts  have  the  most.  The  better  anything 
is,  the  more  rare  is  it  and  the  greater  its 
value. 

A  butter  maker  that  uses  his  fingers  instead 
of  a  thermometer,  to  find  out  the  temperature 
of  milk  or  cream  will  never  make  a  success. 

Cleanliness  should  be  the  Alpha  and  Omega 
of  butter  making.  Absolute  cleanliness  as 
regards  person,  stable,  utensils  and  package. 

Faults — The  quickest  way  to  find  out  the 
faulty  points  in  your  butter,  is  to  send  a  sam- 
ple of  it  to  some  reliable  butter  buyer  aud  ask 
him  to  score  it. 

The  difference  between  the  dairyman  who 
makes  150.00  a  year,  per  cow,  and  one  who 
makes  $30.00,  is  that  the  first  works  intelli- 
gently, the  second  mechanically. 

Details — The  price  of  success  in  butter 
making,  as  in  all  other  classes  of  business,  is 
strict  attention  to  the  little  details;  it's  the 
sum  of  all  these  little  things  that  determines 
whether  your  butter  is  to  be  scld  for  ten  cents 
a  pound  or  as  a  high  priced  luxury. 

The  disadvantages  of  the  system  of  setting 
milk  in  shallow  pans  or  crocks,  for  raising 
cream,  are  that  a  long  period  elapses  before 
the  skimming  is  completed,  too  much  space 
is  required,  and  in  Summer  the  milk  becomes 
sour  before  the  whole  of  the  cream  is  raised. 


56  ABC  BUTTER-MAKING, 

Labor  saving  appliances  are  intended,  as 
the  name  implies,  to  save  lalior,  but  they  do 
not  render  care,  thought  and  diligence  the 
less  necessary.  To  understand  the  principles 
that  underlie  the  business  of  butter  making, 
is  as  imperative  as  to  use  the  most  imjoroved 
utensils. 

By  keeping  a  strict  account  only,  can  you 
find  out  the  extent  of  your  success  or  failure. 
If  the  balance  is  on  the  right  side,  you  will 
know  whether  and  how  much  it  can  be  in- 
creased ;  if  it  is  on  the  wrong  side,  you  will 
be  more  strongly  convinced  of  the  necessity 
for  improvement. 

If  you  keep  your  cows  in  a  healtliy  condi- 
tion, milk  regularly;  set  the  milk  in  air  tight 
cans  with  good  cold  water  (either  ice  or 
spring) ;  skim  every  twenty-four  hours  ;  ripen 
the  cream  properly ;  churn  in  a  barrel  churn 
or  some  other  good  churn  on  the  same  prin- 
ciple ;  wash  the  butter  well  while  still  in  the 
churn  in  granular  state ;  you  will  never  be 
troubled  with  white  specks  in  your  butter. 


HOW  TO  MAKE  GOO 
BUTTER. 

— BY  N.  BIG  A  LOW,  STOWE,  VERMOKT. — 


IT  is  necessary  to  have  good  cows  to  start 
with,  and  if  good  butter  is  the  object  sought 
I  prefer  good  Jerseys.  The  next  thing  is  good 
feed.  Grass  that  is  fresh  and  tender  is  best 
of  all.  This  does  not  last  very  long  up  here 
in  Vermont.  My  cows  have  a  feed  of  green 
corn  fodder,  at  night,  and  a  small  feed  of 
grain,  in  the  morning.  I  prefer  to  mix  dif- 
ferent kinds  of  grain  together.  It  must  be 
all  sound  and  good.  Make  the  cows  comfort- 
able and  contented.  Kind  treatment  is  in- 
dispensable, and  the  more  regularity  in  caring 
for  them  the  better. 

We  try  to  keep  the  milk  entirely  clean.  If 
it  is  necessary  we  wash  the  cows'  bags,  before 
milking.  The  milk  is  strained  into  large, 
open  pans,  and  as  soon  as  the  animal  heat  is 
out  of  it,  the  pans  are  covered  over  with  thin 
cotton  cloth.  The  covers  are  made  by  sewing 
the  edges  of  the  cloth  to  some  strips  of  bass- 
wood,  about  three-fourths  of  an  inch  square 


58  ABC  BUTTER-MAKING. 

and  a  little  longer  than  the  pans.  They  cost 
but  a  trifle,  and  after  using  them  ten  years 
we  would  hardly  make  butter  without  them. 
The  butter  is  not  quite  so  yellow,  at  first,  for 
raising  the  cream  under  the  covers,  but  will 
be  after  it  has  stood  a  few  hours.  '   , 

When  we  first  tried  our  large  pans,  we  used 
to  run  water  around  them,  but  the  coolers 
have  got  to  leaking,  and  we  do  not  think  it 
would  pay  to  get  new  ones. 

Our  rule  is  to  skim  the  milk  soon  after 
it  sours,  as  the  cream  will  come  off  easily. 
We  keep  the  cream  in  a  cellar,  when  it  is 
necessary,  but  prefer  to  keep  it  in  the  milk 
room,  when  it  is  not  too  warm.  Our  dairy  is 
small,  and  we  have  churned  only  twice  a 
week,  this  year.  We  use  the  Stoddard  churn, 
and  would  not  use  a  float  churn.  I  have 
never  seen  the  acme  churn  yet,  and  hardly 
think  it  has  been  made.  58  degrees  is  the 
right  temperature  at  which  to  churn  the 
cream,  in  warm  weather :  62  in  cold,  and  60 
in  spring  and  fall.  We  put  in  from  three  to 
six  quarts  of  water  to  thin  the  cream,  and  if 
the  cream  is  too  warm  we  use  cold  water  (we 
have  a  cold  spring),  and  in  extreme  warm 
weather  use  a  little  ice.  If  the  cream  is  too 
cold  we  warm  the  water  sometimes  up  to  120 
degrees.     If  that  will  not  answer,  the  cream 


HOW  TO  MAKE  GOOD  BUTTER.  59 

must  be  warmed  beforeliand.  The  butter- 
milk is  drawn  off  as  soon  as  it  can  be  done, 
and  leave  most  of  the  butter  in  the  churn. 
Any  butter  that  runs  out  is  put  back  with  a 
skimmer.  We  use  cold  water  enough  to  keep 
the  butter  in  the  grain,  and  wash  it  until  the 
water  runs  clear.  I  suppose  brine  would  be 
better,  but  have  not  used  it  much.  After  the 
butter  has  drained,  the  salt  is  strained  in  with 
a  paddle ;  and  then  it  is  taken  out  with  the 
paddle  and  pressed  into  the  butter  bowl.  We 
use  about  an  ounce  of  salt  to  a  pound,  but 
some  of  it  works  out.  After  it  has  stood  a 
few  hours,  it  is  worked  with  a  lever  in  an  old 
fashioned  butter  worker,  just  enough  to  get 
the  salt  in  evenly,  and  then  it  is  ready  to 
print.  We  always  try  to  injure  the  grain  as 
little  as  possible. 

Our  printer  holds  four  pounds,  and  makes 
eight  half  pound  prints.  The  prints  are  put 
up  in  four  pound  boxes,  and  cut  apart  with 
wooden  blades.  The  boxes  are  made  here  in 
Stowe,  and  are  washed  and  scalded  with  boil- 
ing water,  sprinkled  with  salt. 

Our  milk  liouse  is  shaded  on  the  eastern 
side  by  a  willow  tree,  and  on  the  southern  by 
another  building,  and  we  can  cool  it  to  some 
extent  with  currents  of  air.  But  if  we  should 
admit  currents  of  air,  without  the  covers  over 


60  ABC  BUTTER-MAKING. 

the  pans,  there  would  be  white  specks  in  the 
butter. 

We  use  butter  color  when  it  is  iiecessry  to 
color  the  butter,  but  think  it  better  to  color 
it  too  little  than  too  much. 

I  am  in  the  habit  of  mixing  a  small  quan- 
tity of  cotton  seed  meal  with  the  grain  for 
the  cows,  and  think  I  get  a  little  more  milk 
from  that  than  anything  else.  Linseed  meal 
is  very  high  here,  and  I  have  never  used  it. 

Last,  but  not  least,  the  cows  must  have 
pure  air  to  breathe,  and  the  milk,  cream  and 
butter  must  be  kept  in  a  good  atmosphere. 

I  am  fully  convinced  that  any  farmer  that 
makes  a  prime  article  of  butter,  of  uniform 
quality,  has  an  excellent  opportunity  to  use 
common  sense  and  sound  judgment. 

Consumers  of  such  butter,  as  I  have  des- 
cribed, need  not  have  any  fear  that  they  are 
eating  anything  that  is,  or  ever  was,  filthy  or 
unwholesome. 


THE    DAIRYMAN'S 
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Creaming  Milk  by  Centrifugal  Force . .  $    50 

Hazard's  Butter  and  Butter  Making.  . .  25 

Curtis'  Hints  on  Dairying 50 

AYillard's  Practical  Dairy  Husbandry. .  3  00 

Willard's  Practical  Butter  Book 125 

ABC  Butter  Making,  by  Burch 30 

Harris'     Cheese   and  Butter    Maker's 

Hand  Book 1  50 

The   Jersey,   Alderney  aud    Ouernsey 

Cow 1  75 

Feeding  Animals.     Stewart 2  00 

Dadd's  American  Cattle  Doctor 1  75 

Guenon's  Treatise  on  Milch  Cows 1  25 

Quincy  on  Soiling  of  Cattle 1  50 

Keeping  One  Cow 125 

Jennings'  Cattle  and  their  Diseases ...  2  00 

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